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Chili Time Again !!

Yeppers it is time to start with your chili brew...what's all involved & pic's are better..i'll start...we like brisket as the meat. I slow cook a whole brisket either the day before in the oven at 200* for about 3 to 4 hours, then cut it up minus the fat into bite size chunks, add onions,tomatoes, peppers,chili powder,garlic powder,cumin, coriander(fresh from garden) & most important BEER. Cooked most of the afternoon & served any way you like it. I like mine with a sprinkle of cheese and a salt teen cracker on the side !

3 lbs.of hamburger fried and drained, 2-16 oz. cans of each of the following
diced tomatoes, tomato sauce, 1-onion & green pepper diced, large table
spoon of chili powder, salt pepper a little oragano, and a small spoon of sugar

The only time I make chilli is for the shop party on new years eve. Nobody calls for service so we sit around until quitting time and eat chilli dogs and play poker.

Hamburg, spaghetti sauce, onions, garlic, chilli powder, a bunch of hot stuff and one lousy can of chilli beans. what do I know about chilli I'm a Yankee. It's all gone at the end of the day. What do they know they are Yankees too!

I haven't tried it with Brisket, does it turn out tender? cuz I always heard Brisket was hard to get tender. The rest of the recipe sounds like mine but I use fresh cilantro, is that the same?

Yes it is very tender & even better the next time it's warmed up. The meat holds it's texture without falling apart too. The trick here is baking the brisket to help get the fat off other that trying to remove it while it's cold. I have used this recipe & it has been a hit every time. I grow fresh cilantro and when the plant blooms & seeds it makes a better flavor when I dry them to make coriander.
But I just love the cilantro too

I make a chili w/o tomatoes because They wern't available on the trail. Beef probably wasn't either as the object of a cattle drive was to deliver beef, not the bones. Original chili was probably beans, chili powder, cumin, rattlesnake.

I do one thing a little different with beef though. It's a Chinese stir fry trick. Ever notice how tender Chinese beef can be. What they do is marinate for a short time in a little rice wine, corn starch,a little oil, and a tsp brown sugar.
The beef is cut to postage stamp size about 1/4 thick. Bring peanut oil in a wok to 350degF and flash fry the beef. Fast, seconds not minutes. Just until the color changes. Set aside and prepare the chili as you would. Add the beef at the end and just warm it up.
Super tender w/o the time.

I generally use roast as the meat. Crock-pot, so easy, but the best thing is that you can stick it in the fridge over-night and pull the layer of grease off next morning. I think that adds a lot to the quality of the chili, get the grease out.

Careful to cut the meat perpendicular to the grain in cuts no more than about 1 inch thick.

Cooking the meat in a crock-pot is the time to flavor the meat. Onions. Garlic. Black Pepper for mine. That makes for a heck of a broth to be tossed out afterwards, but I have never found another use for it. Toss everything but the meat.

Then back in the crock-pot, tomato sauce, ranchstyle beans, new onions diced, and season to taste. I suggest lots of black pepper and Tabasco sauce.

"You boys are really making this thing harder than it has to be". Me

I like having infraction points, it makes me feel like 'one of the guys'.

"I am not here to rescue you, I am bringing you along for emergency rations" Quark.

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